Roasted Cauliflower with Mustard Brown Butter Sauce & Pappardelle
|Roasted Cauliflower with Mustard Brown Butter Sauce & Pappardelle|
This is a wonderful any-time vegetarian pasta dish. We have adopted Meatless Mondays in our house. (Well, truth be told, some of the Mondays….and maybe a little bacon sometimes!). This dish is sure to please even the most ardent carnivore. I have been a huge fan of roasted cauliflower ever since I first tried it. There is just something about roasted cauliflower…roasting it takes something that is pretty boring and transforms it into something that is extraordinary. Even in its simplest form as posted– Oven Roasted Cauliflower or as Spiced, Whole Roasted Cauliflower (links below)– it is ridiculously addictive. I could easily chow down on a bowl of it rather than popcorn while watching a movie. Really.
Cauliflower is an annual plant that reproduces by seed and is in the same family as cabbage, Brussels sprouts, kale, broccoli and collard greens. They are low in fat, low in carbs but high in dietary fiber, folate, water and vitamin C, thereby packing a whollop of nutritional density. In this recipe, simple ingredients – chewy, charred cauliflower, fried capers and bread crumbs, and browned butter, bolstered by whole grain mustard – combine for this wonderfully addictive and wholesome pasta.
- 1 large head cauliflower, cut into small florets, stems minced
- ¾ C olive oil (divided)
- Kosher salt and freshly ground black pepper
- 1/3 C large capers, rinsed and drained
- ¾ C coarse fresh bread crumbs
- 1 tsp crushed red chile flakes
- 6 Tb unsalted butter
- ½ C whole grain mustard
- 6 cloves garlic, minced
- 1 lb. pappardelle pasta
- ¼ C roughly chopped parsley
Heat oven to 450 degree F. Toss cauliflower florets with 2 TB olive oil, salt and pepper on a baking sheet; put into warmed oven until charred & tender, about 20 minutes.
Heat 1/3 C olive oil in a 14” high-sided skillet over medium-high heat. Cook capers until crisp, 6-8 minutes. Using a slotted spoon, transfer capers to paper towels to drain. Cook breadcrumbs and chile flakes until crisp, 3-4 minutes, transfer to a plate. Wipe skillet clean with a paper towel and melt butter over medium heat; cook until butter is deep golden brown. Watch carefully as it is quick to burn. Stir in mustard, salt and pepper, transfer to a bowl.
|Cooking the capers|
|The mustard sauce|
Add remaining olive oil to skillet; heat over medium-high heat. Cook cauliflower stems, garlic, salt and pepper until golden, 6-8 minutes.
|Golden brown cauliflower|
Bring a large saucepan of salted water to a boil. Cook pasta al dente, following manufacturer instructions.
|The pasta is ready to cook!|
Drain pasta; add to skillet with stems & garlic. Next add half the reserved breadcrumbs, all the mustard butter sauce, and half the parsley; toss. Top with reserved florets; garnish with reserved capers and the remaining breadcrumbs and parsley. Serve to accolades.
|Stirring in the capers and sauces|
It does not need to be Monday to make this meatless dish….you will love it any and every day!